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Ambrosia Salad - Cranberry Ambrosia
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A wonderful Thanksgiving or Christmas side dish. I adapted this from my Aunt Anna's version by adding the orange.

Linda Weissert


  • 1 lb (.5 kg). fresh cranberries (Be careful! A bag of cranberries is NOT a pound anymore!)
  • 1/2 cup (125 ml) sugar
  • 1 can flaked coconut
  • 3 oranges
  • 1/2 cup (125 ml) chopped pecans
  • 2 cups (475 ml) miniature marshmallows
  • 8 oz (224 grm). Cool Whip
  • Chop cranberries in a food processor, pour into large bowl and mix with sugar.
  • Let sit overnight.
  • The next day zest the rind of the 3 oranges and then cut the oranges in half like a grapefruit.
  • Cut the orange halves as if you were sectioning a grapefruit and remove the orange sections.
  • Mix the cranberries, orange zest, orange sections, coconut, pecans and marshmallows.
  • Fold in Cool Whip lightly.
  • Serve on lettuce leaves.
Tart and sweet and refreshingly light.

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